Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.



Ingredient Checklist


Instructions Checklist
  • Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.

  • Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.

  • Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.

  • Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.

Reviews (3)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I’ve made these leaves along with milk chocolate and dark chocolate. I always use rose leaves from my gardens.
Rating: Unrated
Fake leaves could be a problem if they are not flexible enough. The leaves must be peeled away from the chocolate, not the other way around or the chocolate will break. Any non poisonous, "clean", dry leaves will work. I have used leaves from my shrubs, potted plants, trees...any source that I know has not come in contact with pesticides. I just made "gilded" chocolate leaves to decorate the top of a chocolate glazed cake for a luncheon today with leaves from my gardenia bushes.
Rating: Unrated
Could I use faux leaves to make this? The floral shop is going to charge me alot for the lemon leaves because they don't keep them in stock.